Crab Cakes with Apricot Sauce

chris elizondo


Thanks to BHG for this wonderful recipe of an all time favorite-crab cakes- with a new twist - a spicy Asian apricot sauce. Enjoy!

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4 cakes


20 Min


10 Min


eggs, lightly beaten
1 1/2 c
panko bread crumbs
1/4 c
sliced green onion
2 Tbsp
2 tsp
worcestershire sauce
hot pepper sauce
2 can(s)
6 oz, cooked crabmeat- drained, picked thru and flaked
2 Tbsp
olive oil
1 Tbsp
1/3 c
apricot preserves or fruit spread
1 tsp
chinese-style hot mustard
1/4 tsp
ground ginger

Directions Step-By-Step

Preheat oven to 350 degrees. For crab cakes in a large bowl combine eggs, 1 cup of the panko, green onion, mayonnaise, Worcestershire and hot pepper sauce. Fold in crabmeat. Shape into four cakes, about 1 1/4 inches thick. Place remaining panko in a shallow bowl. Add crab cakes; lightly coat on both sides.
In a very large nonstick oven-safe skillet, heat oil and butter over medium-high heat. Add crab cakes. Cook for 6 to 8 minutes or until golden on both sides, turning once. Place skillet in oven and bake 10 to 15 minutes or until 160 degrees F on an instant-read thermometer.
Meanwhile, for Apricot Sauce, in a small microwave-safe bowl stir together apricot fruit spread, mustard, and ground ginger. Microwave on high for 20 to 30 seconds or until heated through. Spoon apricot sauce over crab cakes and serve

About this Recipe

Course/Dish: Fish, Seafood